Ingredients

200g Shipton Mill organic self raising flour

100g caster sugar

100g butter

1 large egg, lightly beaten

4 tbsp jam (biscuits pictured are filled with raspberry jam)

Method

Place flour, sugar and butter in a food processor and pulse until mixture resembles breadcrumbs.

Add egg to bring the mixture together to form a stiff dough.

Shape the dough into a cylinder (about 5cm in diameter). Place in plastic container and chill in the fridge (at least an hour).

Preheat oven to 190 degrees centigrade.

Remove from fridge, cut into 2cm thick slices and place on a large baking sheet. Leave sufficient space for spreading.

Make a small indentation in the middle of each slice with the end of a wooden spoon and fill with a lttle jam.

Bake for 10-15 minutes until risen slightly and just golden. Leave to cool on the tray for a few minutes before transferring to a wire rack.

Store in airtight container for several days.

Tip::I make double quantity, keeping the extra dough in the fridge until required.